If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain has unique characteristics – versatility, firmness, consistency, aroma and natural sweetness- that make it the ideal grain for making sushi. Grown in Australia, Koshi naturally posses optimimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer for shaping into a myriad sushi…

Using a balanced special grade soy sauce that matches soup, you can use it widely for every dish noodle soup, boild cooking or hot pot, according to our unique manufacturing method to bring out the goodness of bonito in 100%.

Natto is a traditional Japanese food made from fermented soybeans, usually eaten with soy sauce and karashi mustard. Even among Japanese natto can be an acquired taste due to its distinct and strong smell and flavor and sticky consistency.

Organic soybean used. Natto is a traditional Japanese food made from fermented soybeans, usually eaten with soy sauce and karashi mustard. Even among Japanese natto can be an acquired taste due to its distinct and strong smell and flavor and sticky consistency.

The low temperature extract of only Sangaria finished in a fragrant rich and mellow flavor that cherish the original natural scent of green tea carefully. Since it is freshly brewed tea leaves, it is fragrant and not astringent, so you can drink deliciously from children to elderly people.

We prepared only Miyako Ichiba fried noodles, familiar with easy cooking and delicious. How about using Worcester base yakisoba or Tonkatsu sauce based baked soba sauce based yakisoba soy sauce based yakisoba with your favorite sauce?

This product is made with kelp for a subtle, mellow flavor. This concentrated stock is versatile and delicious. Kombu Tsuyu is ideal for noodle soup, marinades, dressings and dipping sauces such as Soba, Udon, Teriyaki, and Tempura.